Street Food Revolution by
Richard Johnson
Food journalist and broadcaster Richard Johnson is the creator of the British Street Awards, now in their third year. He talks to Harden’s about his book, which aims to deliver ‘inspiring recipes and stories from the new food heroes’...
What inspired you to write Street Food Revolution?
My Eureka moment occurred in Manhattan the morning after Marco Pierre White and I attended Jay-Z’s party – although that sounds unbearably glamorous, I must stress I was very much the plus one! The next day, as we wandered in a park with our Sambuca hangovers, I clocked a street vendor which provided the substantial fix we needed – probably the best burgers we’ve ever had...
What support have you encountered?
The funny thing is, every chef I’ve met has voiced support – I’ve never had problems recruiting judges for the awards. There’s an element of respect for people who love food so much that they will do anything to be involved with it. I’ve seen a lot of chefs diversify into street food themselves too, like Nuno Mendes, who launched The Long Table night market in December.
Do people really want to eat on cold streets?
The cold’s just an excuse – celebrate it! New York’s hardly tropical – yet it’s the street food capital. And Korea gets snow in winter. There’s nothing like a bag of chestnuts on a winter’s day in Blighty. And did you know we have a noble tradition of street food dating to the 12th century? Shopkeepers would sell takeaway hot sheep’s feet! The fact that we’re ever deeper in a recession makes street food make more sense for both the public, who eat well reasonably, and vendors, who can find a van and be ready for business for less than £3,000.
Do you still visit restaurants?
Just because you love street food doesn’t mean you can’t visit restaurants. I understand that street food’s not always conducive to a long conversation. But people are keen to renegotiate the terms of dining, and street food can be much more interesting than a restaurant.
What is the most promising genre of cuisine you've seen purveyed?
Last summer I got a call from Vinod Patel of Chula Fused Foods who worked on the opening of London’s first Chipotle Mexican Grill, but wanted to work for himself. He began fusing Mexican food with American, Gujarati, Nepalese and Pakistani touches. The result? An Indian burrito. It shows, almost in an academic way, what can - and will – happen. Unlike a formal restaurant, you can afford, with a van or a truck, to experiment. If it doesn’t work, you just start again.
To win a copy of the book please answer the following question:
When does Richard say British street food dates from?
a) 12th century
b) 15th century
c) 20th century
Please send an email to
editorial@hardens.com with your answer. Please include your name, phone number and delivery address. The winner will be the chosen at random from correct replies received by close of business on 28 January 2012, and will be notified by email.
Street Food Revolution is published by
Kyle Cathie
British Street Food Awards
